Barang

9th – 13th September | Staggered sittings from 6pm | À la carte

Tom Geoffrey arrives on Charlotte Street following sell-out residencies in the kitchens of Bai Sor (Phnom Penh), Chenin (Bangkok) and countless others a little closer to home. Tom’s Cambodian-influenced open fire cooking – inspired by nearly a decade of trips to the country, getting under the skin of its storied culinary culture – delivers the punch and soul of traditional Khmer flavours through a distinctly British, ingredient-focussed lens.

Cutting his teeth at Kiln, Tom learnt the art of bold Southeast Asian cooking (and rigorous sourcing) from the masters, skills that he now channels into his own fiery, inventive dishes. Think ‘Saraman curry, squash, smoked pineapple, fig, roti’; ‘Steamed clams, tuk trey koh kong, sorrel’; ‘Kampot pepper curry, venison, fig’, and ‘Hispi cabbage, fermented soy, shrimp floss’…

These are the kind of plates that make you sit up and take notice (and reach for an ice cold beer before going in for round two). In honour of the Cambodian markets and street-food vendors that have inspired Tom’s journey, we’ll be running this as an à la carte menu, keeping things loose, lively and organic, just as they should be.

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